Last updated on April 24th, 2018.
Aldo and I have been on an *amazing* vacation to Vancouver and Banff (check out some instagram shots and follow me on instagram!). While we are away I wanted to share the second back-to-school recipe I created for Randall Beans: Black Bean Puff Pastry Triangles. (The first recipe was the Garbanzo Chicken Salad, which is a perfect healthy lunch for both kids and adults.) Needless to say, this post is sponsored by Randall Beans.
This recipe for Black Bean Puff Pastry Triangles is great for snacking after school and between activities. The flaky puff pastry pockets are stuffed with a delicious and filling black bean & cheese mixture. These hand-held treats are absolutely addicting!
This recipe is inspired by my grandma’s recipe where she stuffs puff pastry with different cheese mixtures – yes, just delicious melted cheese inside puff pastry dough, it is glorious!!
These Black Bean Puff Pastry Triangles are best when served warm immediately after baking them, but can easily be reheated in the oven to preserve the awesome flakiness. I really like serving these with some salsa for dipping, but they are great on their own as well.
This recipe is very simple and has only a few ingredients. Puff pastry is a very easy dough to work with because it does not rip easy and it sticks together nicely. These puff pastry triangles come together very quickly, and I bet you can even get kids to help out with making these!
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- 1 cup black beans , drained and rinsed
- 1/2 bell pepper , finely diced
- 1 teaspoon chili powder
- 1 tablespoon cilantro leaves , chopped
- 1 cup (4 oz) shredded cheese, such as cheddar or pepper jack
- 2 frozen 9-inch square puff pastry sheets
- Preheat oven to 400F. Spray a large baking sheet with non-stick spray.
- Remove the puff pastry sheets from the freezer and allow to thaw while preparing the black bean mixture.
- In a large bowl, combine the black beans, diced bell pepper, chili powder, chopped cilantro leaves, and shredded cheese. Mix well.
- On a large clean surface, unfold the thawed puff pastry. Cut each 9-inch puff pastry square into quarters to make a total of 8 puff pastry squares about 4 ½ inch each.
- Place about 2 tablespoons of the bean mixture in the center of each puff pastry square (do not over-stuff!).
- Fold each square in half to make a triangle and pinch the sides together taking care to not get any bean mixture onto the edges of the triangles. Use a fork to press down on the edges and seal the puff pastry triangles.
- Gently place the puff pastry triangles onto the greased baking sheet and bake for 12-15 minutes at 400F, or until the puff pastry triangles are golden brown and flaky on top. Remove from heat and allow to cool 5-10 minutes before serving.
- Serve warm with your favorite dip, such as salsa, guacamole, or sour cream.